Cinco De Mayo Salad

⅔ cup chopped fresh cilantro

¼ cup plain yogurt

¼ cup red wine vinegar

¼ cup grated Parmesan cheese

¼ cup chopped shallots

2 anchovy fillets, chopped

1 jalapeno pepper, seeded and minced

1 tablespoon lemon juice

¾ cup olive oil

salt and ground black pepper to taste

2 (16 ounce) bags mixed salad greens

1 pint grape tomatoes, halved

½ (15.5 ounce) can black beans, rinsed and drained

1 red bell pepper, diced

2 ears fresh corn, kernels cut from cob

¼ cup seasoned croutons

1 tablespoon grated Parmesan cheese, or to taste

Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth.

Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight.

Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl.

Pour dressing over salad and toss to coat.